Name: Pasta e Fagioli I
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Chopped onion - 1 cup; Garlic, minced - 3 cloves; Stewed tomatoes - 2 (14.5 ounce) cans; Low-sodium chicken broth - 3 cups; Cannellini beans - 1 (15 ounce) can; Chopped fresh parsley - ¼ cup; Dried basil leaves - 1 teaspoon; Ground black pepper - ¼ teaspoon; Seashell pasta - ¼ pound

Ingredients for - Pasta e Fagioli I

1. Olive oil 2 tablespoons

2. Chopped onion 1 cup

3. Garlic, minced 3 cloves

4. Stewed tomatoes 2 (14.5 ounce) cans

5. Low-sodium chicken broth 3 cups

6. Cannellini beans 1 (15 ounce) can

7. Chopped fresh parsley ¼ cup

8. Dried basil leaves 1 teaspoon

9. Ground black pepper ¼ teaspoon

10. Seashell pasta ¼ pound

How to cook deliciously - Pasta e Fagioli I

1 . Stage

Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.

2 . Stage

Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.

3 . Stage

Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.